Archive for August, 2014

Oopsies are the Americanized version of the French souffle. My French husband loved them. They can be baked in ramekins for a more authentic souffle taste (in this case omit the almond flour), or as bread buns. They’re extremely low carb, and Paleo/Primal.

Method
1. Preheat oven to 350 F (175 C). On the bowl with the whites, add the cream of tartar.
2. Beat the whites in high speed until very-very stiff, about 4-5 minutes.
3. Add the cheese and flour to the yolk bowl, and beat until smooth, about 1-2 minutes.
4. Fold the yolk mixture slowly into the whites, and mix carefully with a spatula for a few seconds.
5. Spoon the mixture in 6 pieces, on a baking sheet with a parchment paper. Bake for 15-20 minutes until golden brown. Serve immediately.